Salted Maple Pecan Pie Bars
Salted Maple Pecan Pie Bars
Ingredients
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
For the Pecan Filling
- 2 large eggs, whisked
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 2 cups pecans, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and 1/4 teaspoon of salt for the crust. Mix until a cohesive dough forms.
⏱️ 5 min
- 3
Press the crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a firm, flat layer.
⏱️ 5 min
- 4
In another medium bowl, whisk the large eggs. Then, add 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, vanilla extract, coconut sugar, and 1/2 teaspoon of salt. Whisk until well combined.
⏱️ 5 min
- 5
Stir in the chopped pecans into the wet filling mixture, ensuring they are fully coated.
⏱️ 2 min
- 6
Pour the pecan filling evenly over the crust in the baking pan. Spread gently to distribute the pecans.
⏱️ 3 min
- 7
Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden brown. A slight jiggle in the center is okay, as it will firm up as it cools.
⏱️ 35 min•🌡️ 350
- 8
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang. This is crucial for them to set properly.
⏱️ 60 min
- 9
Once completely cooled, cut the bars into 9 squares or desired shapes. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Maple Pecan Pie Bars
Ingredients
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
For the Pecan Filling
- 2 large eggs, whisked
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 2 cups pecans, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and 1/4 teaspoon of salt for the crust. Mix until a cohesive dough forms.
⏱️ 5 min - 3
Press the crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a firm, flat layer.
⏱️ 5 min - 4
In another medium bowl, whisk the large eggs. Then, add 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, vanilla extract, coconut sugar, and 1/2 teaspoon of salt. Whisk until well combined.
⏱️ 5 min - 5
Stir in the chopped pecans into the wet filling mixture, ensuring they are fully coated.
⏱️ 2 min - 6
Pour the pecan filling evenly over the crust in the baking pan. Spread gently to distribute the pecans.
⏱️ 3 min - 7
Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden brown. A slight jiggle in the center is okay, as it will firm up as it cools.
⏱️ 35 min•🌡️ 350 - 8
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang. This is crucial for them to set properly.
⏱️ 60 min - 9
Once completely cooled, cut the bars into 9 squares or desired shapes. Serve and enjoy!
⏱️ 5 min